Rodney Scott is famous for his whole hog bbq and bbq sauce. He won the James Beard award. That’s a big deal. But he’s very secretive about his recipes.
I tried to replicate the famed Rodney Scott’s spareribs just to see what it’s all about. They turned out the best ribs ever.
- Baby back ribs
For the sauce
- 2 cups distilled vinegar
- 1 lemon
- 2 tsp of cayenne pepper
- 2 tsp of black pepper
- 2 tsp of red pepper flakes
- 1 cup of sugar
For the rub
- 1/2 part table salt
- 1/2 part ground black pepper
- 1 part paprika powder
- 1 part onion powder
- 1/4 part garlic powder
- Put a pan on the fire and pour in the vinegar. Slice up the lemon and put it in. Warm this up over medium-high heat.
- Whisk in the cayenne pepper, black pepper, pepper flakes and sugar. Cook the sauce down till it’s half the amount you started with. Then let it cool down for further use.
- Take the membrane of the ribs by sticking a dull dinner knife between the bone and the membrane. Pull the membrane up so you can stick a finger underneath and pull it off. See the video on how to do this.
- Mix the ingredients for the dry rub.
- Brush the ribs with the sauce and sprinkle an even layer of the rub on both sides.
- Fire up your smoker to a temperature of 120°C (248F). Place the ribs bone side down in the smoker and let them sit for 5 hours.
- Brush every half hour the ribs with the sauce. The ribs are ready after 5 hours or a core temperature of around 90°C.
- Brush on the sauce for the last time and let it caramelize for another 20 minutes.
- Take them out of the smoker and enjoy the best-looking ribs you’ve ever seen.
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BBQ gear used
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